This healthier version of Meximelt is made with ground turkey seasoned with my own taco flavor and served inside a tortilla with pico de gallo and melted cheese. Simple and tasty!
Meximelt
Since Taco Bell first started in the 1980s, the Meximelt has consistently been my favorite item on the menu. I was upset when they removed it from the menu, of course! But worry not—this healthy, homemade substitute that uses ground turkey is really delicious and easy to prepare.
Meximelt Ingredients
- Pico de Gallo: lime juice, kosher salt, jalapeño, cilantro, and tomato
- Taco Meat: Purchase 93% lean ground turkey for taco meat.
- Dicing Ginger and Onion: Finely chop one small onion and two cloves of garlic.
- Red bell pepper: Dice two teaspoons of it.
- Liquid: Water and tomato sauce in cans are required.
- Taco Seasoning: Dried oregano, chili powder, kosher salt, cumin, garlic powder, and sweet paprika are all included in my recipe.
- Tortillas: La Banderita’s Carb Counter Tortillas are my go-to low-carb flour tortilla.
- Meximelt Cheese: For Meximelt Cheese, use shredded Colby Jack, Monterey Jack, or a combination of Mexican cheeses.
How to Make a Meximelt
- Make Pico de Gallo: To prepare Pico de Gallo, place all the ingredients in a bowl, cover, and chill until needed. To prevent the tortillas from becoming soggy, drain it before adding it to the Meximelt.
- Prepare the Taco Meat: In a large pan over medium-high heat, brown and break up the ground turkey into smaller pieces. Once it has lost its pink color, sprinkle the taco seasoning on top.
- Simmer Tomato Sauce: Add the tomato sauce, water, onion, and bell pepper to the skillet, then cover it. Reduce heat and simmer until the sauce thickens and the flavors combine, about 15 minutes. Remove the lid and continue cooking on medium heat for several minutes, or until the liquid starts to evaporate. Over-wetting the tortillas will result in mushy tortillas.
- To reheat the tortillas, place them in the microwave for 20 seconds while covered with a fresh dish towel. For them not to break, they ought to be malleable.
- Put the Meximelt together: Place a third cup of taco meat, a quarter cup of cheese, and some pico on top of each tortilla. Roll it up like a tortilla by folding in the sides.
- To melt the cheese, place a moist paper towel over each Meximelt and microwave for a minute. Take out and serve right away.
Variations:
- Meat: Replace ground beef with ground turkey.
- Time-savers: To save time, get taco seasoning and pico de gallo from the grocery.
- Tortillas: Use gluten-free tortillas, such as Siete, or swap out flour tortillas for whole wheat ones.
- Do you dislike cilantro? Leave it out of the gallo pico.
- Bell Pepper: Replace the red bell pepper with any other hue.
Why This Meximelt Recipe Works
- Flavorful: A delightful, mouthwatering blend of flavors is produced by the perfectly seasoned taco meat, melty cheese, and fresh pico de gallo.
- Well: Making this homemade Meximelt with lean ground turkey and low-carb tortillas makes it lighter than fast food.
- Easy Assembly: Simply arrange the cheese, pico, and ground turkey on a tortilla, cover it, and microwave it for a minute after it has cooked.
Storage
It’s preferable to consume meximelts immediately after assembly and heating. If you have any leftover ingredients, prepare them just before serving and keep them separately for up to four days.
More Mexican-Inspired Recipes You’ll Love
- Mexican Fiesta Chicken Marinade
- EASY COOKER SPICY SHREDDED MEXICAN CHICKEN
- Mexican Bean Salad
- Taco Bell Burrito Supreme
Meximelt Recipe
This healthier version of Meximelt is made with ground turkey seasoned with my own taco flavor and served inside a tortilla with pico de gallo and melted cheese. Simple and tasty!
Ingredients
For the Pico De Gallo:
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
For the ground taco meat:
- 1 pound 93% lean ground turkey
- 2 cloves minced garlic
- 1/2 small onion minced
- 2 tablespoons red bell pepper minced
- 1/3 cup water
- 1/2 cup canned tomato sauce
- 1 1/2 tablespoons homemade taco seasoning
- 8 low-carb taco size flour tortillas I like La Banderita Carb Counter Carb Lean Flour Tortillas
- 6 ounces freshly shredded monterey jack colby jack or Mexican shredded cheese blend (about 2 1/4 cups)
Instructions
- Combine all the ingredients in a bowl to make the pico de gallo, then chill it until needed. Drain when ready to use to prevent sogginess in your mexi melt.
- In a big pan over medium-high heat, brown the turkey, breaking it up into smaller pieces as it cooks. When no longer pink, thoroughly combine with taco seasoning.
- Stir in the tomato sauce, bell pepper, onion, and garlic. Cover and let sit. Reduce heat and simmer until the sauce thickens and the flavors combine, about 15 minutes.
- For 3 to 5 more minutes, or until the liquid decreases and evaporates if it is too liquidy to prevent soggy tortillas, uncover and cook over medium heat.
- Warm To prevent them from cracking, microwave the flour tortillas in a fresh dish towel for about 20 seconds, or until they become flexible.
- Place 1/3 cup taco meat, 3/4 ounce (about 1/4 cup) of cheese, and a little portion of the pico de gallo on top of each tortilla. Like a burrito, fold in the sides and roll up.
- Put a moist paper towel over each Meximelt and microwave for 60 seconds on each one.
- Take out and serve right away.
This healthier version of Meximelt is made with ground turkey seasoned with my own taco flavor and served inside a tortilla with pico de gallo and melted cheese. Simple and tasty!
